| 核桃蛋白酱体外消化率影响因素研究 |
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| 引用本文： | 刘宁宁,韦美美,宋莎莎,郭保香,王丰俊.核桃蛋白酱体外消化率影响因素研究[J].安徽农业科学,2010,38(14):7539-7540. |
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| 作者姓名： | 刘宁宁 韦美美 宋莎莎 郭保香 王丰俊 |
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| 作者单位： | 1. 北京林业大学食品科学与工程系,北京,100083
2. 国家林业局林产工业规划设计院,北京,100010 |
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| 基金项目： | 2009年国家级林业科技成果推广项目"华北地区核桃深加工与产品升级示范([2009]16号)" |
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| 摘 要： | 目的]研究核桃粕制取核桃酱的主要影响因素和工艺参数,为核桃粕生产核桃蛋白酱提供技术依据。方法]采用胃蛋白酶-胰蛋白酶两步酶解的方法研究核桃蛋白酱体外消化率。结果]通过3因素3水平正交试验设计得出,3个因素对核桃蛋白体外消化率影响大小的顺序为烘烤温度〉粉碎粒度〉蛋白来源,在烘烤温度160℃、粉碎粒度为100目、使用冷榨制油后的蛋白时,核桃蛋白酱的体外消化率最高,可达93.55%,比最低消化率提高了31.72%。结论]在3个影响因素中,烘烤温度对核桃蛋白酱体外消化率的影响最大,冷榨法制取的蛋白生产的蛋白酱体外消化率最高。
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| 关 键 词： | 核桃 胃蛋白酶-胰蛋白酶两步水解方法 核桃蛋白酱 体外消化率 |
Research on the Factor Influencing the Digestibility in vitro of Walnut Protein Sauce |
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| LIU Ning-ning et al.Research on the Factor Influencing the Digestibility in vitro of Walnut Protein Sauce[J].Journal of Anhui Agricultural Sciences,2010,38(14):7539-7540. |
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| Authors: | LIU Ning-ning |
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| Institution: | LIU Ning-ning et al (Department of Food Science and Engineering,Beijing Forestry University,Beijing 100083) |
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| Abstract: | Objective]The technical basis of the production of walnut protein sauce was provided through the study on the main factor and parameter in its preparation process from the walnut meal. Method]The digestibility in vitro rate of walnut protein sauce was researched with the method of two-step hydrolysis of pepsin-trypsin. Results]In the orthogonal experimental design of three factors with three-level,the order of three factors affecting the digestibility rate was baking temperature > particle size > source ... |
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| Keywords: | Walnut Two-step hydrolysis method of pepsin-trypsin Walnut protein sauce Digestibility in vitro |
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